Vegetable
Radish
Radish ranges from peppery red salad orbs to long white daikon and black winter types. Flesh is juicy and snappy; greens are edible when tender. Slice raw with butter and salt, pickle, roast, or simmer daikon in broth. Keep firm in the fridge—old roots go spongy and harsh. Cooking tames bite.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.32 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Cholesterol 0 mg
- Sodium 19.6 mg
- Salt 0.05 g
- Total Carbohydrate 6.66 g
- Dietary Fibre 2.31 g
- Total Sugars 2.98 g
- Complex / starch 2.05 g
- Protein 1.9 g
- Water 91.1 g
- Energy 33.7 kcal
- Water 91.1 g
- Carbohydrates 6.66 g
- Sugars 2.98 g
- Monosaccharides 2.08 g
- Disaccharides 0.9 g
- Starch 2.05 g
- Amylose 0.51 g
- Amylopectin 1.54 g
- Digestible Starch 1.74 g
- Resistant Starch 0.21 g
- Fibre 2.31 g
- Soluble Fibre 0.81 g
- Insoluble Fibre 1.5 g
- Protein 1.9 g
- Plant Protein 1.81 g
- Fat 0.32 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Vitamins 123 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.52 mg
- Vitamin B5 — Pantothenic Acid 0.26 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 24.8 µg
- Vitamin C 46 mg
- Vitamin E 0.47 mg
- Vitamin K 29 µg
- Minerals 408 mg
- Major Minerals 402 mg
- Trace Minerals 6 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 46 · vitamin-a: 20 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.52 · vitamin-b5-pantothenic-acid: 0.26 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 24.8 · vitamin-e: 0.47 · vitamin-k: 29 ·
Minerals
Sodium: 19.56 · Potassium: 321 · Calcium: 61 · Iron: 0.6 · Zinc: 0.4 · Iodine: 5 ·
Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.
History
Radish was used as a vegetable food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Radish types and preparations into new climates and cuisines.
Modern production, storage, and transport made Radish a regular purchase far from where it is grown or raised.
Cooks now treat Radish as both staple and specialty, with more attention to provenance, variety, and form.